Hipp pasta with vegetables 8 mo

Food number: 33373
Food type: Dish
Processing method: Industrial
Ingredient class: Dish
Food use class: Baby vegetable product
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		32%
protein, total		12%
carbohydrate, available		50%
alcohol		0%
fibre, total		5%
organic acids, total		1%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		3%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		17%
fatty acids, total polyunsaturated		10%

Percentage of energy from carbohydrates
sugars, total		16%
starch, total		28%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	291 (69)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	8.7	g	calculated on component profile	food label, product information
fat, total	2.5	g	calculated on component profile	food label, product information
protein, total	2.0	g	calculated on component profile	food label, product information
alcohol	0	g	calculated as recipe	value created within host-system
Carbohydrate Components
organic acids, total	0.2	g	calculated as recipe	value created within host-system
starch, total	4.8	g	calculated as recipe	value created within host-system
sugars, total	2.7	g	calculated on component profile	food label, product information
sucrose	0.6	g	calculated as recipe	value created within host-system
lactose	0.7	g	calculated as recipe	value created within host-system
fructose	1.0	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	1.7	g	calculated on component profile	food label, product information
fibre, water-insoluble	0.9	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.5	g	calculated as recipe	value created within host-system
glucose	0.9	g	calculated as recipe	value created within host-system
maltose	0	g	calculated as recipe	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	2.3	g	calculated as recipe	value created within host-system
fatty acids, total	2.3	g	calculated as recipe	value created within host-system
fatty acids, total saturated	0.2	g	calculated on component profile	food label, product information
fatty acids, total monounsaturated cis	1.3	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	0.8	g	calculated as recipe	value created within host-system
fatty acids, total trans	<0.1	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	535	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	253	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	0	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	0	mg	calculated as recipe	value created within host-system
cholesterol (GC)	0.3	mg	calculated as recipe	value created within host-system
sterols, total	26.3	mg	calculated as recipe	value created within host-system
Minerals
sodium	12.3	mg	calculated as recipe	value created within host-system
salt	31.5	mg	calculated as recipe	value created within host-system
potassium	239.1	mg	calculated as recipe	value created within host-system
magnesium	13.6	mg	calculated as recipe	value created within host-system
calcium	30.4	mg	calculated as recipe	value created within host-system
phosphorus	44.6	mg	calculated as recipe	value created within host-system
iron, total	0.5	mg	calculated as recipe	value created within host-system
zinc	0.3	mg	calculated as recipe	value created within host-system
iodide (iodine)	3.5	µg	calculated as recipe	value created within host-system
selenium, total	1.3	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	20.5	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	157.6	µg	calculated as recipe	value created within host-system
vitamin D	0	µg	calculated as recipe	value created within host-system
vitamin E alphatocopherol	0.8	mg	calculated as recipe	value created within host-system
vitamin K, total	9.02	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	22.4	mg	calculated as recipe	value created within host-system
folate (HPLC)	16.5	µg	calculated as recipe	value created within host-system
niacin equivalents, total	0.8	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.5	mg	calculated as recipe	value created within host-system
riboflavine	0.06	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.04	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	< 0.1	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.11	mg	calculated as recipe	value created within host-system
carotenoids, total	3233.9	µg	calculated as recipe	value created within host-system

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